Deviled Cookies

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Deviled Cookies are soft, egg-shaped cookies made from store-bought dough, topped with a swirl of yellow icing and sprinkles to look like sweet, playful versions of classic deviled eggs.

Missing the traditional flavors of deviled eggs? Check out my Deviled Egg Dip!

Why you’ll love this recipe: 

If you’re looking for a fun Easter dessert that doesn’t require a ton of effort, Deviled Cookies are it. They’re cute, a little unexpected, and super easy to pull together using store-bought cookie dough and icing. Basically, they look like deviled eggs—but taste like soft, sweet cookies.

The whole idea is simple. You take pre-made cookie dough, bake it into egg shapes, then add a little swirl of yellow icing in the center to mimic the “yolk.” Finish them off with some sprinkles, and you’ve got a festive treat that looks way more impressive than the effort it takes to make them.

Ingredients you’ll need:

• Store-bought cookie dough- sugar or chocolate chip
• Store-bought vanilla icing
• Yellow food coloring- optional
• Easter sprinkles- for decoration 

One of the best things about Deviled Cookies is how low-stress they are. You don’t have to measure ingredients, mix dough, or worry about getting everything just right. Store-bought cookie dough does all the heavy lifting, which makes this perfect if you’re short on time or just not in the mood for complicated baking.

They’re also a great option if you’re baking with kids. There’s something about dropping dough into molds and decorating with icing and sprinkles that makes this feel more like a fun activity than a chore. It’s a little messy in the best way, and everyone gets to be creative with how their cookies turn out.

And honestly, they just make sense for Easter. Everything about them fits the vibe—pastel colors, egg shapes, and playful desserts. They look great on a dessert table, and they’re different enough from the usual cupcakes and chocolate bunnies that people will notice them right away.

How to make the best Deviled Cookies:

• Preheat your oven to 350 degrees F and grab your silicone egg molds.
• Take the store-bought cookie dough and slice into 24 equal squares (just follow the perforated lines) then drop one square of cookie dough into each mold.
• Bake for 15-17 minutes, then take the handle of a spatula and press down to make indentations toward the larger side of each egg. 
• Let the cookies cool completely in the molds before removing them onto a serving plate.
• Add the icing into a small bowl then stir in the yellow food coloring. 
• Transfer the yellow icing into a piping bag or Ziploc bag, cut off one end, and pipe the icing into the indentations.
• Sprinkle with festive sprinkles of your choice and serve!

If you want that perfect egg shape, silicone egg molds are the way to go. They make the whole process easier and give the cookies that smooth, rounded look. You don’t have to guess or try to shape anything by hand—just drop the dough in and bake.

Another bonus is that silicone molds are super easy to use. The cookies don’t stick much, so they pop right out once they’ve cooled. Plus, they bake evenly, which means you’re less likely to end up with overcooked edges or underbaked centers. It’s one of those small tools that makes a big difference.

Flavor-wise, these cookies are exactly what you want them to be—soft, sweet, and just a little extra thanks to the icing on top. You can keep it classic with chocolate chip cookie dough, or switch things up depending on what you like. Either way, they’re hard to mess up.

At the end of the day, Deviled Cookies are just a fun, easy win. They don’t take much time, they don’t require special skills, and they taste just as good as they look! If you want an Easter dessert that’s simple but still feels creative, these are definitely worth making!

My top tips:

• SILICONE EGG MOLDS: The egg molds create a precise, egg-shaped indentation, allowing for a realistic “yolk” area for filling and the flexible silicone allows for easy removal of the baked cookie, keeping it intact. I found mine on Amazon! 
• COOKIE DOUGH: Using store-bought cookie dough is a huge time saver here. I recommend buying the package of cookie dough that comes with 24 pre-portioned squares so that all you need to do is cut along the perforated lines, then place one piece of cookie dough into each mold.
• CREATING THE WELLS: You’ll want to press down to make indentations toward the larger side of each egg while the cookies are still warm from the oven. I just used the rounded end of a spatula handle I had, but if you own a tart tamper, that would be even more efficient!
• COOLING: It’s important to let the cookies cool completely before removing them from the molds and filling them with the icing. If you fill warm cookies, the cookies will likely melt the icing and become soggy.
• YELLOW FOOD COLORING: The yellow food coloring is optional in this recipe. I like to color my icing for a more realistic egg yolk look, but feel free to skip this step and use other flavors of frosting like chocolate or strawberry instead.
• PIPING BAG: Transferring the icing into a piping bag helps control how much filling you’re piping into to the cookie cups and in turn, keeps them nice and neat. You can also use a Ziploc bag here.
• TOPPING: Use your favorite festive sprinkles here! Anything pastel is always great for Easter or a spring theme. 
• STORING: Store Deviled Cookies in an airtight container to maintain freshness, preferably in the refrigerator for up to 5 days. 

Looking for more easy cookie recipes? Check these out! 

• Fluffernutter Cookie Cups
• Hot Chocolate Cookie Cups
• Dirt Pudding Cookie Cups
• Pumpkin Cheesecake Cookie Cups
• Caramel Apple Cookie Cups
• S’mores Cookie Cups
• Fruit Pizza Cookie Cups
• Peach Cobbler Cookie Cups
• Coconut Cream Pie Cookie Cups
• Cheesecake Cookie Cups
• Cherry Pie Cookie Cups 

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